The Bakinglady 

Crisp, utterly nutty and filled with unctuous cheesecake filling these hearty cookies are the perfect mick me up whether you are gluten intolerant or not, simply enjoy.....

(makes 12 filled cookies)

What you need

150g gluten free self raising flour

75g brown rice flour

50g toasted flaked almonds

65g pistachios, chopped

115g butter, softened

85g full fat cream cheese

½ teaspoon almond essence

170g caster sugar

½ teaspoon salt

1 tablespoon oil to squash the cookies down with

Filling

115g full fat cream cheese

100ml double cream

½ teaspoon vanilla extract

1 tablespoon icing sugar

A little extra icing sugar to dust the cookies with

What you do

Preheat the oven to 190c or 170c for a fan oven

Place the softened butter, cream cheese, caster sugar and almond essence together in a large bowl and cream together then add the self raising flour, rice flour and salt and both types of nuts and mix well to a soft dough.

Spoon walnut sized blobs onto a baking sheet lined with baking parchment and squash them down into rounds about 6-7cm wide using your hands (I rub a little oil on my fingers to stop the cookie dough sticking to them). Mark the tops with the prongs of a fork and bake in the preheated oven for approximately 11-15 minutes or until the cookies are a light golden brown. Leave to cool.

Whilst the cookies are cooling make your cheesecake filling.

Place the cream cheese into a medium sized bowl with the icing sugar, vanilla extract and cream and whisk together until the mixture is stiff enough to hold its shape, keep covered in cling film or food wrap in the fridge till required.

Once your cookies are completely cold, sandwich them together with a good heaped teaspoon of the cheesecake filling then dust with a little icing sugar.